Lemon + Artichoke Chicken

Finally, it’s happening! Man, this simple recipe had so many of you blowing up my Instagram. Sliding into my DM’s, if you will, in a non-creepy way. I’m not complaining, I love getting feedback and getting to know what people want to see. It just surprised me as this meal is so easy to throw together. 99% of the time this is my “I need to get dinner on the table in under 30 min” meal, so I always have the ingredients on hand. 

Like I said, this meal comes together super fast. I like to get a side of rice pilaf going and by the time that is done (20-25min) so is the main course! Without the artichokes, this is basically chicken piccata, folks. So no artichokes? No problem!

With the holidays coming up who doesn’t need a fast dish to get on the table? Honestly, it’s faster than ordering takeout!

I have some recipes in the works to post up before the month is over so keep an eye out here AND on Instagram (@alexismurda) to see what we are up to. I love getting feedback on what you guys want to see. I will also probably be making this very recipe this week so keep an eye out for some live action in the stories 😉

Lemon + Artichoke Chicken

  • 1lb thin sliced (or cut and pounded) chicken breasts
  • 12oz can artichoke hearts, roughly chopped
  • 1 cup chicken broth
  • 1/2 cup white wine
  • Juice of 2 lemons
  • 1/4 cup capers
  • 2 tbsp Butter
  • 4 Tbsp olive oil
  • 1/2 cup flour for dredging, reserve some to thicken the sauce (optional)
  • Salt and pepper
  • Parsley (optional)

Start by heating olive oil a large skillet on medium-high heat. Season a shallow bowl of flour with salt and pepper and coat chicken breasts, shaking excess flour off before adding to pan. Fry each breast until golden brown on each side and set aside on a plate to add in after you make your sauce.

Keep pan heated to medium high and melt butter. Add white wine and use a spoon or whisk to scrape up any brown bits on the pan. Let simmer about 1 minute to cook off wine. Stir in chicken stock, lemon juice, artichokes, and capers. Bring to a simmer. Whisk in a bit of flour if you wish at this point to thicken the sauce (I’ve done it both ways depending on my mood!). Nestle chicken breasts with any accumulated juices back in and lightly coat with sauce. Garnish with lemon slices and fresh chopped parsley.

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